This is reposting of the recipe I did in August with some changes.
Gluten Free Sesame Cookie
1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
⅓ cup honey
⅓ cup tahini (raw or roasted, though roasted will give more flavor)
1 tablespoon melted coconut oil
1 tablespoon vanilla extract
¼ cup sesame seeds (hulled or unhulled -I used hulled)
In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, blend together honey, tahini, oil and vanilla
Blend the dry ingredients into the wet
Form the dough into 1 inch balls and roll in the sesame seeds
Place on a parchment paper lined baking sheet and flatten
Bake at 350° for 8-10 minutes until lightly brown
Cool on baking sheet
Serve
Makes 14 cookies
I love these cookies because they hold together, spread flat and are crunchy. I took the original from Elana's Pantry and tweeked it a bit. Sometimes I don't roll them in sesame seeds. I just push them down with a fork and they kind of look like peanut butter cookies.
Sesame seeds are a very good source of the minerals copper and manganese. They are also a good source of magnesium, calcium, iron, phosphorus, vitamin B1 and zinc. In addition, sesame seeds are a good source of both dietary fiber and monounsaturated fats.
Here is a good link for all the benefits of sesame seeds and sesame paste.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84
The recipe for the cake was posted in August.
Suzanne
No comments:
Post a Comment